Thursday, March 02, 2006

Explore France: the Gastronomy

Etorki, or Brebis, also known as Grebis to those who are small and who also think that Madrid is the capital of Greece.

Salade de lardons. Mmmmm.

Gratin dauphinois. Mmmmm.

My grandparents keep the chicken in the closet. Fortunately, they didn't feed us chicken while we were there. As far as we know, they're still alive.

The goose eggs, on the other hand, they keep in the fridge.

Birth of a french fry.

Death of a french fry.

Warning: Saucisson may be highly comestible.

There's nothing like a slab of pork marmelade. Really, there isn't.

After a four-day war of attrition, the United Charcuterie Republic succumbed to a brigade of hungry Frenchmen supported by an American coalition.

1 comment:

baj said...

I'll have a slice of cheese, a scoop of the gratin, and a plate of fancy fries. you can keep the pork marmelade.